Sir, – As one of the growing number of type-II diabetics, I found Conor Pope's article in the Saturday edition on sugar in everyday food most welcome ("Breakfast? There goes your daily recommended sugar intake", April 16th).
Supporting the thrust of the article, leading chef Darina Allen was quoted. She is of the view that several generations have not acquired the basic skill to feed themselves properly, hence allowing big multinational food companies to feed them with highly processed foods with very high sugar content. I would certainly agree with Ms Allen on that.
I try as much as possible to eat food that is prepared at home. I find this is actually cheaper, as well as keeping my blood sugar levels healthier.
Recently, to flavour a dip for my spiced chicken, and unable to obtain fresh mint, I purchased some mint jelly. The information on the label seemed to indicate a sugar content of 42.6 per cent, or 52.1 grams out of a total of 122 grams, while the mint content was 4 per cent.
There is really a need for better food labelling and public education in this area. – Yours, etc,
WALTER CARPENTER,
Rush, Co Dublin.
Sir, – An interesting article by Conor Pope. As someone who gave up sugar for Lent, I hope my sacrifice was not in vain, given the vast amounts of “hidden” sugar I may have consumed. – Yours, etc,
ANNE BYRNE,
Bray, Co Wicklow.
Sir, – Conor Pope could easily cut down on his sugar intake by eating more fruit and less processed food. For example, he could substitute fruit for cereal and homemade brown bread (with no sugar content) at breakfast, cracker-bread with ham and fruit at lunch, and a homemade dinner using fresh ingredients.
For example, a casserole of meat and vegetables, with a tin of tomatoes providing the sauce, contains only 2.8 grams of sugar.
And who needs chocolate biscuits? An apple or pear is just as filling, and contains a minimal amount of natural sugar. – Yours, etc,
GERALDINE O’DEA,
Kells,
Co Meath.